It’s a small roundup this week, but as always, I am impressed! Mint isn’t something that I use a whole lot outside of chocolate pairings (and the several gallons of green mint tea I drink a week) so if I had done the challenge myself, I probably would’ve been stuck.
First we have Rolled Focaccia with Garlic and Herbs from Julia, one of the herbs being mint obviously. Perfect for those of us whose kitchens are too cold to be in unless we’re baking something!
Tiffany made Mint Tea Whole Wheat Couscous, which brings to mind some many nice adjectives. Like: fast, easy, pretty, delicious, and simple-yet-interesting.
And to fill that cookie-shaped hole in your heart, Danni gives us Chocolate Mint Cookies, which she based on a veganized recipe of her mom’s pinwheel cookies.
So you could put those three things together and pretty much have a complete meal. Or. OR. You could head on over and check out Cara’s entry because she made three minty dishes (Tabouleh inspired Bulgur Veggie Tower on a Bed of Mint Sauce, Mushroom Cannelloni on Bed of Lettuce and Garlicky Button Mushrooms, and Minty Pancakes with Chocolate and Strawberry Jam) and she doesn’t even like mint! Watch out, Morimorto.
Thanks for playing, guys! Next month’s ingredient has already been picked out, and I promise that it’ll be perfect for the cozy kinds of food we all need in January. See you January 13th!
Happy December everyone! A lot of people in the US are experiencing their first snow today, so it’s a good day to hit up the grocery store on your way home from work, and then hole up in the kitchen all weekend where you can bake and stay warm.
A quick review of our few simple rules/guidelines:
1. Whatever you come up with has to be new, nothing from a cookbook or a blog, not something you posted last week that happens to involve the secret ingredient. It’s fine to use a recipe for a jump-off point, but make it your own!
2. Entries are due at 3 pm CST on Sunday (but it takes me awhile to read all of the entries so if you’re a little late it’s no big).
3. Have fun and be creative!
And the secret ingredient is…
Now, if you have mint in your yard like I do (so, so much mint), you might think that this is more appropriate for spring when you can use fresh leaves. But maybe you still do have fresh available, and there are extracts and teas and just so many mediums of mint that can be used. And while this will be a great way for all of us to figure out some new holiday treats to make, don’t forget that mint can be savory too!
Allez Végétalien Cuisine!
Today’s giveaway is sponsored by Spencer’s Market, a new website based out of San Francisco. Spencer’s is offering personalized daily vegan offers direct from artisanal food producers for up up to 70% off retail.
According to Todd at Spencer’s:
The main premise and focus at Spencer’s is to create a hub for personalized food discovery. Our passion is working with the smaller, artisanal producer and giving them a platform to grow their business. That said, we will also work with some more recognizable brands if they fit our “natural” food policy. We don’t mind introducing people to a little bit of an indulgence, but it has to be made from clean and natural ingredients.
The folks at Spencer’s were nice enough to send me a variety pack, and they’re offering one of our readers the same bundle of goodies. These are from brands most of us recognize, but Spencer’s will also be offering goods from smaller producers.
The lucky winner will receive:
- One box of 12 Larabar mini’s
- One bag of Terra Exotic Vegetable Chips
- Six Primal Strips (one of each flavor)
- One bag of Uncle Eddies Vegan Cookies
This giveaway is a little different. You’ll need to click here and sign up for their mailing list to enter. Please, do not enter through the comments. We’ll pick a random winner Monday, around noon EST.
We’ll announce a winner shortly!
Sorry, but this one is open to U.S. residents only. Good luck!